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About Jesicakes

A BFA Painting and Drawing graduate gone cookie designer and decorator. I bring my knowledge of art, composition, and color to pastries to create the perfect cookies and cakes for your events or occasions.

Wednesday, August 7, 2013

Go-To Gluten Free Pie Crust

Summer is the perfect time for fresh fruit pies. Especially fruits like peaches or berries which are in season. I have to admit, I was intimidated by the idea of making a pie crust gluten free. Pie crust can be very unforgiving. There's a lot that can go wrong, and it typically doesn't like to be rerolled if you mess up. But intimidation is not a good enough deterrent! Too my surprise this turned out great on the first try! Just a hint of sweetness, flaky, buttery but not oily, crispy edges yet not dry. It's the best all-purpose gluten free pie crust - great for sweet pie or for more savory I'd just leave out the sugar. It's also very easy to work with and roll out. So go pick up some fresh summer fruit and this will be your go-to pie crust!

Combine all of the flours, sugar, xanthan gum, and salt. Make sure the butter is cold and cut in small pieces. Begin to slowly add the butter and the shortening, blending it through the flour with either a pastry blender or your hands (if using your hands be careful not to overwork the butter because it will get too warm!). Keep this up until all the butter and shortening is incorporated but not overmixed. Clumps are okay but also make sure there's not any loose flour left.

Next I always rechill this mixture for a while. The butter and shortening need to be chilled. I'd say about fifteen minutes. The next part I would recommend doing with your hands. Add the lemon juice and blend in. You want to be blending it, not really kneading. By this I mean working the dough between your fingers rather than folding it over on itself to mix the liquid in. Add the ice water one tablespoon at a time. You might need more or less than I mentioned above. You want the dough to just come together, but not be too saturated.

Once your dough is complete, split it in two and wrap each in plastic wrap and refrigerate for at least a half hour to overnight.

When ready to roll out, flour your surface with white rice flour. Roll outward while rotating a quarter turn to get a nice round rolled out crust. If you're doing a fully covered pie do the same for the top piece.

If you're doing a lattice crust, roll out more rectangular. Place the crust on a sheet tray and chill it. Using a ruler or just eyeing it, cut into long strips. I find it easier to build the lattice when the dough is chilled but not rigid.

Cut the peaches into thin slices. Mix with the rest of the ingredients. Mix well making sure the peaches are coated.

Add to the pie. Top with a lattice or full crust.

Once
your pie is completely assembled, brush on an egg wash. I also like to
sprinkle some raw sugar onto the lattice. I used raw vanilla sugar for
this one (I place vanilla bean pods in a container filled with raw
sugar...it makes the sugar have a slight vanilla taste and fragrance).

Pie
times depend on what is inside them. Typically preheat at 400˚F, drop
your temperature to 375˚F just as you're putting the pie in the oven.
Bake on the middle rack about 40 minutes, turning half way. For the
last 10 minutes move to the top wrack. Pies typically take 45-55
minutes depending on what kind of pie it is. I baked this pie for 50 minutes.

Allow pie to cool so it sets. Serve warm, room temperature, or cold, to your own preferance.